Any local sources for colatura?

I just had a flashback to my wife's grandmother's linguini with garlic and anchovies and wanted to make some for her family's Christmas dinner. Anyone see any garum colatura locally? Not sure I can get it from an online source in time.

Hi,

I had no idea what you were referring to, so I looked it up:

According to Zingerman's: "... It’s the liquid that drips off the chestnut barrels of traditionally cured anchovies. Drop by drop this elixir is captured, bottled and saved. Made much the same way it was 2000 years ago, it’s used as a quick way to give great anchovy flavor to a dish without having to fillet, soak and chop the fish. Locals still use it regularly, mostly on pasta."

GourmetSleuth.com "Garum colatura is an intensely flavored anchovy sauce. It is a by product of the anchovy curing process. The anchovy liquid is drained off the barrels of curing anchovies. This sauce is the Italian equivalent of Nam Pla (fish sauce). Combine the garum colatura with extra virgin olive oil, some garlic and hot pepper flakes and server of hot pasta. Or, serve over steamed vegetables."

It appears calling around to some Italian delis may be your best bet. In any case, I had heard of garum but not garum colatura before.

Edit prior discussion on LTH of garum colatura: viewtopic.php?p=60261#p60261.

Garum only: viewtopic.php?p=20788#p20788 & viewtopic.php?p=21481#p21481

Regards,

Cathy -

I haven't seen it here in Chicago; but Ann Arbor is a relatively short drive away.

For professional reasons, as it were, I have a bottle but it is beastly expensive here in the States. I love colatura but for me it is most decidedly not an ingredient in the traditional spaghetti alle alici, which my family -- like many other Campanian families -- eats on Christmas Eve. I do use the two together on occasion -- anchovies and colatura -- but the addition of colatura naturally requires adjustments and renders the dish something other than the traditional holiday dish.

Antonius
Lo sbirro purista

Overheard in a bar in Everglades City- "The mullet catch is now all being sold to Italy. They ferment it there into a sauce and bottle it and sell it for a lot of money. There's some guys up the coast who are working on doing that here now."

bw77 wrote:Overheard in a bar in Everglades City- "The mullet catch is now all being sold to Italy. They ferment it there into a sauce and bottle it and sell it for a lot of money. There's some guys up the coast who are working on doing that here now."

Haha - that almost sounds more like a quote from James Lee Burke short story!

=R=